MELITZANOSALATA - traditional Greek eggplant salad recipe (2024)

This post may contain affiliate links · This blog generates income via ads

Jump to Recipe

Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!

MELITZANOSALATA - traditional Greek eggplant salad recipe (2)

MELITZANOSALATA - traditional Greek eggplant salad recipe (3)

If you like this recipe, please click here, leave a comment and vote 5 stars!
This simple actionhelps the growth of this blog and make me very happy🙂

  • 2 big eggplants
  • 1 clove garlic
  • ¼ cup (30 g) red onion
  • 1 tbsp fresh parsley (alternatively, fresh mint)
  • 6 tbsp extra-virgin olive oil
  • 1 tsp white vinegar
  • 1 sprinkle black pepper
  • to taste table salt

MELITZANOSALATA - traditional Greek eggplant salad recipe (4)

GREEK MEZES TRADITION

Melitzanosalata, along with Tzatziki, Pita bread, roasted octopus, Souvlaki, Greek salad, and other delicious small plates, is one of the most traditional recipes that compose the Mezes: the classic Greek choice of appetizers served before the main course. Commonly, a classic Mezes is constituted by, at least 10 of different small courses: so, to enjoy a typical Greek gathering, remember to invite lots of friends for dinner, as the Greeks do!

MELITZANOSALATA - traditional Greek eggplant salad recipe (5)

BAKED EGGPLANT

First of all, preheat the oven to 390° F (200° C).

After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork. Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.

This step can also be done with a charcoal or electric grill.

MELITZANOSALATA - traditional Greek eggplant salad recipe (6)

EGGPLANT PULP

Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp. Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.

MELITZANOSALATA - traditional Greek eggplant salad recipe (7)

OLIVE OIL AND VINEGAR VINAIGRETTE

While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar. Mix it all until smooth and consistent.

MELITZANOSALATA - traditional Greek eggplant salad recipe (8)

MELITZANOSALATA RECIPE

Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well. Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple actionhelp the growth of this blog and make very happy🙂

MELITZANOSALATA - traditional Greek eggplant salad recipe (9)

TAKE A LOOK AT THIS:

SKORDALIA RECIPE - Greek garlic mashed potatoes

PRINTABLE RECIPE

Yield: 4

MELITZANOSALATA - traditional Greek eggplant salad recipe

MELITZANOSALATA - traditional Greek eggplant salad recipe (11)

Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!

Prep Time1 hour 20 minutes

Total Time1 hour 20 minutes

Ingredients

  • 2 big eggplants
  • 1 clove garlic
  • ¼ cup red onion (30 g)
  • 1 tbsp fresh parsley (alternatively, fresh mint)
  • 6 tbsp extra-virgin olive oil
  • 1 tsp white vinegar
  • 1 sprinkle black pepper
  • to taste table salt

Instructions

BAKED EGGPLANT

  1. First of all, preheat the oven to 390° F (200° C).
  2. After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork.
  3. Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.
  4. This step can also be done with a charcoal or electric grill.

EGGPLANT PULP

  1. Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp.
  2. Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.

OLIVE OIL AND VINEGAR VINAIGRETTE

  1. While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar.
  2. Mix it all until smooth and consistent.

MELITZANOSALATA RECIPE

  1. Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well.
  2. Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.

Nutrition Information

Yield

4

Serving Size

1

Amount Per ServingCalories 287Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 150mgCarbohydrates 27gFiber 7gSugar 10gProtein 3g

The writers and publishers of this blog are not nutritionists or registered dietitians.All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators.You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter.Under no circ*mstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.


MELITZANOSALATA - traditional Greek eggplant salad recipe (12)

MELITZANOSALATA - traditional Greek eggplant salad recipe (2024)
Top Articles
Latest Posts
Article information

Author: Catherine Tremblay

Last Updated:

Views: 6164

Rating: 4.7 / 5 (67 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Catherine Tremblay

Birthday: 1999-09-23

Address: Suite 461 73643 Sherril Loaf, Dickinsonland, AZ 47941-2379

Phone: +2678139151039

Job: International Administration Supervisor

Hobby: Dowsing, Snowboarding, Rowing, Beekeeping, Calligraphy, Shooting, Air sports

Introduction: My name is Catherine Tremblay, I am a precious, perfect, tasty, enthusiastic, inexpensive, vast, kind person who loves writing and wants to share my knowledge and understanding with you.